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Tasty vegan omelette based on chickpea flour and tofu, with fresh spinach, vegan sour cream and pomegranate seeds

POTATO OMELETTE

Tasty vegan omelette based on chickpea flour and tofu, with fresh spinach, vegan sour cream and pomegranate seeds
5 from 1 vote
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Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Course Brunch
Cuisine Fusion cuisine
Servings 2 omelettes

Ingredients
  

  • 1 onion chopped
  • 1 garlic clove chopped
  • olive oil
  • 1 teaspoon maple syrup
  • 100 g tofu crumbled
  • 1 small carrot grated
  • 1 small potato sliced
  • 1 tablespoon dried tomatoes chopped
  • 1 tablespoon rosemary fresh or dried
  • 120 g chickpea flour
  • 1 teaspoon Kala Namak* Indian black salt
  • 1/2 teaspoon baking powder
  • 1 tablespoon nutritional yeast
  • 1/4 teaspoon smoked paprika powder Pimenton de la vera
  • 300 ml water
  • 1/2 lemon squeezed
  • 1 pomegranate
  • 1 cup fresh spinach
  • vegan sour cream
  • salt and pepper

Instructions
 

  • First, gather all your ingredients and prepare them in the right amounts. That makes it so much easier and more fun and you're less likely to forget anything. 
  • Sauté onions and garlic in a skillet in olive oil and maple syrup until translucent and fragrant.
  • Add potato slices, tofu, carrot, dried tomato and rosemary and cook at moderate heat for about 5 minutes, stirring often.
  • Combine chickpea flour, black salt, baking powder, nutritional yeast, paprika, lemon juice and water in a bowl and stir well.
  • Heat olive oil in a second skillet and divide the content of the first skillet up in both.
  • Pour the batter into the two skillets and bake the potato omelettes at medium to high heat for about five minutes.
  • Open pomegranate in a big bowl in the sink carefully by cutting the peel slightly around the fruit and then pulling the two halves apart with your thumb. Hold face down into the bowl and slowly turn inside out. When the seeds start falling, help a little with your fingers. You can also help by tapping on the peel with a spoon.
  • Flip both omelettes with the help of a plate. Bake for another 3 minutes.
  • Fold potato omelettes, layer the spinach leaves and pomegranate seeds in and serve with sour cream, salt and pepper.
Keyword Sunday's breakfast
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